"blake murphy" > wrote in message
.. .
> On Thu, 6 Nov 2008 21:01:55 -0800, SteveB wrote:
>
>> "Wayne Boatwright" > wrote in message
>> 5.250...
>>> On Thu 06 Nov 2008 08:17:49p, Laura from MomsRetro.com told us...
>>>
>>>> You can substitute 2 tablespoons of regular flour or 1 tablespoon of
>>>> cornstarch instead of arrowroot.
>>>> Don't forget to dissolve it in a little water or broth first for
>>>> easier mixing and to avoid lumps.
>>>> Laura
>>>
>>> Differences you should be aware of, in case they've not previously been
>>> mentioned, is that arrowroot thickens almost instantly when cooked and
>>> is
>>> virtually transparent. Cornstarch takes longer to thicken and is almost
>>> as
>>> transparent. Flour takes the longest cooking to thicken and also to
>>> lose
>>> its "starchy" taste, and has a cloudier appearance than either arrowroot
>>> or
>>> cornstarch.
>>>
>>
>> Thanks, all. I'm still looking. I originally found out about this
>> regarding soup thickening. I did learn to cook the flour first and make
>> a
>> blonde roux, and that turned out great in my last gravy with pork roast.
>> I'd just like to find some, and then between the three learn to use the
>> best
>> at the right time. I'll keep looking.
>>
>> Steve
>
> you could do something radical like asking the store manager. arrowroot
> isn't terribly exotic.
>
> your pal,
> blake

So far, it's Arrowroot 3, Managers 0.

Steve